Piri Piri Prawn & Cod Fishcakes
Using Major Piri Piri Mari Base
6 Covers
ingredients
Cod Fillet - Skinless
400g
King Edward Potatoes - Peeled and Quartered
600g
Butter
15g
Grated Nutmeg
Pinch
Major Piri Piri Mari Base
90g
Flat Leaf Parsley - Freshly Chopped
15g
Lemon Zest - Finely Grated
5g
Cooked Prawns
200g
Freshly Ground Black Pepper
To Taste
Flour
As Required
Cayenne Pepper
0.5tsp
Breadcrumbs - Fresh
As Required
Eggs - Beaten
As Required
method
1. Poach the cod in enough simmering water to just cover it for 3-4 minutes until the fish starts to flake. Drain and pat dry with kitchen paper.

2. Boil the potatoes until just tender. Drain well and mash until smooth.

3. Beat in the Major Piri Piri Mari Base, butter, nutmeg, parsley, lemon zest and pepper.

4. Flake the cod into pieces.

5. Stir the cod and prawns into the potato mix. Set aside to cool for 10-15 minutes.

6. Divide the mixture into 12 and shape into ovals about 2.5cm thick.

7. Cover and chill in fridge for 30 minutes.

8. Mix the flour and cayenne pepper together.

9. Pass the fish cakes through the flour, cayenne pepper, egg and breadcrumbs.

10. Return to fridge and use as required.

11. Deep fry at 180°C until golden and hot in the centre.